Molly Goldberg Jewish Cookbook by Gertrude Berg, Myra Waldo Page A
Authors: Gertrude Berg, Myra Waldo
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and served as hors d'oeuvres.
STUFFED POTATOES
6 Idaho potatoes, baked
2 teaspoons salt
V4 teaspoon freshly ground black
pepper 4 tablespoons butter 4 tablespoons sour cream 4 tablespoons cottage cheese
ie gg
1 tablespoon chopped chives,
scallions, or onions (optional)
Cut the top third lengthwise off the potatoes. Remove the pulp and mash, but reserve the shells. Add the salt, pepper, butter, sour cream, cottage cheese, egg, and chives. Beat together until light and fluffy. Stuff the shells. Bake in a 425 0 oven for 10 minutes.
Chanukah is the Festival of the Lights, and everybody exchanges gifts. It lasts for eight days and each day another candle is lit on the eight-branched candelabra to celebrate
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Vegetables
the recapture of the Temple by Judas Maccabeus. When the Temple was taken back from the Syrian King there was only enough holy oil so that the candelabra could be lit for one day y but there was a miracle and the candelabra burned for eight days. Maccabeus made this a holiday and that is why it is called the Festival of the Lights.
I don't know why my potato kugel always seems right for Chanukah— maybe because it's light. Try it.
POTATO KUGEL (PUDDING)
6 potatoes
1 onion, grated
2 egg yolks, beaten
4 tablespoons cracker or matzo meal
1 teaspoon baking powder 1V2 teaspoons salt
V\ teaspoon freshly ground black
pepper 4 tablespoons melted butter or
chicken fat
2 egg whites, stiffly beaten
Peel and grate the potatoes into salted water. Preheat oven to 375°.
Drain the potatoes well. Combine in a bowl with the onion, egg yolks, cracker meal, baking powder, salt, pepper, and 2 tablespoons of the shortening. Mix together well. Fold in the egg whites carefully but thoroughly.
Pour the mixture into a greased iVi-quart baking dish. Pour the remaining shortening on top.
Bake in a 375 0 oven for 1 hour, or until the mixture is set and lightly browned on top.
Serve with meat, poultry, or fish dishes.
*39
The Molly Goldberg Cookbook
RICE KUGEL (PUDDING)
1Y2 cups rice
4 cups water
1^2 teaspoons salt
6 eggs
l A cup sugar
Vi cup seedless raisins
Y$ cup melted shortening
Combine the rice, water, and salt in a saucepan. Cover, bring to a boil, and cook for 10 minutes. Drain any remaining liquid. Preheat oven to 375 0 .
Beat the eggs and sugar together. Add the rice, raisins, and shortening. Mix well. Pour into a well-greased 2-quart casserole.
Bake for 30 minutes, or until set and browned. Cut into squares and serve hot in place of potatoes.
CABBAGE KUGEL (PUDDING)
4 tablespoons shortening
4 cups finely shredded cabbage
6 slices white bread, trimmed
1 cup boiling water
Vi cup sifted flour
Vi cup ground blanched almonds
V4 cup white raisins
1 teaspoon salt
2 teaspoons lemon juice 4 egg yolks
4 egg whites, stiffly beaten
Melt the shortening in a skillet. Add the cabbage and cook over low heat for 45 minutes, stirring very frequently. Chill for 3 hours. Soak the bread in the water for 5 minutes. Drain and mash. Mix
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Vegetables
the flour, almonds, raisins, salt, lemon juice, egg yolks, and the bread until very smooth. Add the cabbage; mix lightly. Fold in the egg whites carefully but thoroughly. Pour into a greased baking dish or casserole. Bake in a 350 0 oven for 35 minutes, or until browned and set.
BARLEY KUGEL (PUDDING)
4 cups stock or canned con-
somm6 \Va cups pearl barley 1 teaspoon salt V\ teaspoon pepper
1 cup chopped mushrooms
2 eggs, beaten
Bring the stock to a boil in a saucepan. Add barley, salt, and pepper, stirring constantly. Cook over medium heat for 10 minutes, stirring occasionally. Cover and cook over low heat 45 minutes. Add the mushrooms and cook 10 minutes longer, or until barley is thick and soft. Preheat oven to 350 0 .
Add the barley to the eggs, mixing steadily to prevent curdling. Pour into a greased baking dish.
Bake 35 minutes, or until set and lightly browned.
Serve with any meat or poultry dish.
Succoth is known as the
STUFFED POTATOES
6 Idaho potatoes, baked
2 teaspoons salt
V4 teaspoon freshly ground black
pepper 4 tablespoons butter 4 tablespoons sour cream 4 tablespoons cottage cheese
ie gg
1 tablespoon chopped chives,
scallions, or onions (optional)
Cut the top third lengthwise off the potatoes. Remove the pulp and mash, but reserve the shells. Add the salt, pepper, butter, sour cream, cottage cheese, egg, and chives. Beat together until light and fluffy. Stuff the shells. Bake in a 425 0 oven for 10 minutes.
Chanukah is the Festival of the Lights, and everybody exchanges gifts. It lasts for eight days and each day another candle is lit on the eight-branched candelabra to celebrate
138
Vegetables
the recapture of the Temple by Judas Maccabeus. When the Temple was taken back from the Syrian King there was only enough holy oil so that the candelabra could be lit for one day y but there was a miracle and the candelabra burned for eight days. Maccabeus made this a holiday and that is why it is called the Festival of the Lights.
I don't know why my potato kugel always seems right for Chanukah— maybe because it's light. Try it.
POTATO KUGEL (PUDDING)
6 potatoes
1 onion, grated
2 egg yolks, beaten
4 tablespoons cracker or matzo meal
1 teaspoon baking powder 1V2 teaspoons salt
V\ teaspoon freshly ground black
pepper 4 tablespoons melted butter or
chicken fat
2 egg whites, stiffly beaten
Peel and grate the potatoes into salted water. Preheat oven to 375°.
Drain the potatoes well. Combine in a bowl with the onion, egg yolks, cracker meal, baking powder, salt, pepper, and 2 tablespoons of the shortening. Mix together well. Fold in the egg whites carefully but thoroughly.
Pour the mixture into a greased iVi-quart baking dish. Pour the remaining shortening on top.
Bake in a 375 0 oven for 1 hour, or until the mixture is set and lightly browned on top.
Serve with meat, poultry, or fish dishes.
*39
The Molly Goldberg Cookbook
RICE KUGEL (PUDDING)
1Y2 cups rice
4 cups water
1^2 teaspoons salt
6 eggs
l A cup sugar
Vi cup seedless raisins
Y$ cup melted shortening
Combine the rice, water, and salt in a saucepan. Cover, bring to a boil, and cook for 10 minutes. Drain any remaining liquid. Preheat oven to 375 0 .
Beat the eggs and sugar together. Add the rice, raisins, and shortening. Mix well. Pour into a well-greased 2-quart casserole.
Bake for 30 minutes, or until set and browned. Cut into squares and serve hot in place of potatoes.
CABBAGE KUGEL (PUDDING)
4 tablespoons shortening
4 cups finely shredded cabbage
6 slices white bread, trimmed
1 cup boiling water
Vi cup sifted flour
Vi cup ground blanched almonds
V4 cup white raisins
1 teaspoon salt
2 teaspoons lemon juice 4 egg yolks
4 egg whites, stiffly beaten
Melt the shortening in a skillet. Add the cabbage and cook over low heat for 45 minutes, stirring very frequently. Chill for 3 hours. Soak the bread in the water for 5 minutes. Drain and mash. Mix
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Vegetables
the flour, almonds, raisins, salt, lemon juice, egg yolks, and the bread until very smooth. Add the cabbage; mix lightly. Fold in the egg whites carefully but thoroughly. Pour into a greased baking dish or casserole. Bake in a 350 0 oven for 35 minutes, or until browned and set.
BARLEY KUGEL (PUDDING)
4 cups stock or canned con-
somm6 \Va cups pearl barley 1 teaspoon salt V\ teaspoon pepper
1 cup chopped mushrooms
2 eggs, beaten
Bring the stock to a boil in a saucepan. Add barley, salt, and pepper, stirring constantly. Cook over medium heat for 10 minutes, stirring occasionally. Cover and cook over low heat 45 minutes. Add the mushrooms and cook 10 minutes longer, or until barley is thick and soft. Preheat oven to 350 0 .
Add the barley to the eggs, mixing steadily to prevent curdling. Pour into a greased baking dish.
Bake 35 minutes, or until set and lightly browned.
Serve with any meat or poultry dish.
Succoth is known as the
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